Beef Stroganoff Style

Peel the onions and chop finely. Clean the mushrooms with a damp paper towel. Cut the pickles lengthwise into sticks, then into very thin slices. Rinse the meat, pat dry, and cut into narrow strips. Heat the oil in a pan and saute the meat in batches over high heat 2 minutes, remove from the pan and keep warm. Pour the oil out of the pan, place the butter in the pan, and sauté the onions and mushrooms utnil the onions are translucent. Sprinkle the flour over, pour in the broth and bring to a boil. Stir in the sour cream, reduce to a simmer and cook, stirring all the while until thick and creamy. Add the meat, mustard and pickles and season with lemon juice, salt and pepper. Rinse the pear, cut into quarters, remove seeds and cut into wedges and toss  with some lemon juice. Spread the rice on plates, top with the meat mixture and serve garnished with apple jelly, pear slices and parsley.